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United States Department of Agriculture

Agricultural Research Service

Related Topics

EDITH BLACKWELL
Food Composition and Methods Development Lab
Chemist

Phone: (301) 504-6302 ext. 232
Fax: (301) 504-8314
Room 200
10300 BALTIMORE AVENUE
BLDG 161 BARC-EAST
BELTSVILLE, MD, 20705-2350


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Resistant Starch & Total Dietary Fiber Content of Oatrim Muffins with Different Levels of Amylose Amylopectin, and B-Glucan - (Peer Reviewed Journal)
Li, B.W., Blackwell, E., Behall, K.M., Elmstahl, L. 2001. Resistant starch & total dietary fiber content of oatrim muffins with different levels of amylose amylopectin, and b-glucan. Cereal Chemistry. 78:387-390.
Last Modified: 9/10/2014